Char Siu Lamb with Hokkien Noodles

Here’s a nice twist on the traditional char siu made from pork neck, using very lean lamb and teaming it with a very quick noodle stir fry.

Email to a Friend

1 Combine marinade ingredients and add lamb, marinating covered in the fridge for 12 – 24 hours.
2 Drain the marinade from the lamb and place it on a rack in a baking dish filled with hot water. Baste the lamb in the honey that you have melted in a microwave for twenty seconds or mixed with a tablespoon of boiling water. Heat your BBQ to hot, with the lid down and bake in a really hot (230 degree) BBQ, with no direct heat below for fifteen minutes- or you could use an oven.
3 Lower the temperature to around 180 degrees and cook for another 15 minutes, basting again with the honey half way through.
4 Rest the lamb for a few minutes before slicing.
5 While it is resting, heat a wok on your wok burner and add the oil then the garlic and spring onion, cooking for about thirty seconds before adding the bok choy. Cook for another thirty seconds then add the noodles, stirring to heat them through before adding the sauces.
6 Stir well to coat and serve some noodles with the sliced lamb.

BBQ Club

Receive news from AussieBarbie in your inbox.

Donec id imperdiet enim

Pellentesque habitant morbi tristique senectus et netus et malesuada fames...
read more

Get Involved with aussiebarbie Cooking Classes

starts 23 June 2010 - 9:00am

Learn to cook more then just steaks and bangers on your barbecue - and learn how to cook them...